Red wine and pasta
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Tuscan wine and food pairings you really need to try

Tuscany is home to some of Italy’s boldest and brightest red wines. It’s where you’ll find the Chianti Classico, full of concentrated aromas of red fruits. With its hints of dried cherry, plum, cinnamon and spice, it’s Italy in a glass. (Read our post on what makes Chainti Classico so special.)

The region is also home to the Super Tuscans – red wines made from international grapes like Merlot, Cabernet Sauvignon and Cabernet Franc. These comforting wines often have rich aromas of black cherry, leather and cocoa. And who could forget Brunello di Montalcino? Together with Barolo, widely regarded as one of Italy’s best wines, it ages well and has interesting flavours like wild strawberry, espresso and violet.

Basically, Tuscan wines can hold their own at the dinner table. While their natural partner is the local ‘cucina povera’ cuisine – featuring rustic ingredients like game meat, olive oil and wild mushrooms – Tuscan wines are genuinely versatile. If you have a bottle of Tuscan wine to enjoy with dinner tonight, it doesn’t mean you need to whip up a dish of Pappa al Pomodoro (tomato soup thickened with yesterday’s bread) or Cacciucco (fish stew). Tuscan wines are also the perfect partner for spicy marinades, rich red meats and salty cheese.

Everyone has their own favourite pairing, whether it’s Chianti Classico with pasta carbonara or Brunello di Montalcino with beef Wellington. We’ve asked some of our favourite food bloggers what they prefer to eat while sipping their way through a bottle of Tuscan wine.

Pasta with bacon and ricotta

By Maurizio (Italian Food Boss)

Today’s dish is pasta with bacon and ricotta: known locally as the “Pasta del Pecoraro”. The “pecoraro” is the dialect word for “shepherd”, and in fact that’s what they used to cook decades ago in their farms.

It won’t take you long to make this pasta, and the result will also come on a budget. So, let’s stop talking and start cooking!

Click here to see the full recipe

Pasta with Bacon and Ricotta

Image credit: Maurizio (Italian Food Boss)

Pappardelle pasta with slow-cooked beef and porcini ragù

Vanessa Bottaro (Italian Spoon)

Learn how to prepare the most amazing Pappardelle pasta with slow-cooked beef and porcini ragù that the whole family will enjoy.

Click here to see the full recipe

Pappardelle pasta with slow-cooked beef and porcini ragù

Image credit: Vanessa Bottaro (Italian Spoon)

Crema di lenticchie ai funghi trifolati (Purée of lentils with mushrooms)

By Frank Fariello (Memorie di Angelina)

The humble lentil also gets along nicely with ‘fancy’ ingredients like butter and cream. In this gussied up version of a rustic lentil and mushroom soup, crema di lenticchie con funghi trifolati, the lentils are puréed, enriched with cream, garnished with paper-thin sautéed mushrooms and drizzled with rosemary-and-garlic scented olive oil. It’s an elegant yet comforting first course for your holiday or other important dinner. Or even for a light supper when you’re feeling like something a little special.

Click here to see the full recipe

Lentil creme soup with mushrooms

Image credit: Frank Fariello

Gratin di cavolini di Bruxelles e funghi (Brussels Sprouts and Mushroom Gratin)

By Frank Fariello (Memorie di Angelina)

Properly prepared, Brussels sprouts are a lovely vegetable. Called cavolini di Bruxelles or ‘little cabbages of Brussels’ in Italian, these most elegant of all the cruciferous family of vegetables lend themselves to all sorts of treatments, from a simple sauté to deep frying to this rich and creamy gratin, complemented with the woodsy flavors of mushroom and cured pork.

Click here to see the full recipe

Brussels Sprouts and Mushroom Gratin

Image credit: Frank Fariello

Best meatballs recipe – Authentic Italian

By Maurizio (Italian Food Boss)

“I am sure: this is the best meatballs recipe you’ll ever try. Ever.

In this meatballs recipe I am going to show you tips that were literally given to me by my grandma.

I know what you’re thinking: you already cook meatballs and you like them. But give this recipe a try and then let me know the difference.

I’m going to show you how to cook these meatballs starting from a combination of beef and pork mince, a splash of full-fat milk, a surprise addition of scamorza cheese and some tasty, high-quality, tomato passata. Meatballs will never taste the same!”

Click here to see the full recipe

Meatballs - authentic Italian

Image credit: Maurizio (Italian Food Boss)

Pasta Carbonara recipe – How to make Carbonara like an Italian!

By Maurizio (Italian Food Boss)

“Another awesome Italian food classic: pasta carbonara, the tasty way: not with bacon, but with pork cheek!

Discover why using the cheek of the pig is the best way to make your carbonara sauce and what other secrets are here for you to make you the best Italian cook in the neighborhood!

Pasta carbonara is a signature dish of a region called Lazio in Italy, a Roman meal that has become famous all over the world for its prickly taste!

You should definitely try and replicate what I’m going to show you today. I know, you will thank me later.”

Click here to see the full recipe

Pasta Carbonara

Image credit: Maurizio (Italian Food Boss)

Pasta with sausage and mushrooms

By Maurizio (Italian Food Boss)

“If you are on the hunt for the perfect Italian recipe to make a pasta with sausage and mushrooms, then look no further – I’m here to feed you, and well!

It is a habit outside of Italy to actually add cream to many pasta sauces while in fact there are ways to make your pasta creamy without having to use any cream!

That is exactly how I’m going to cook this recipe today: a bunch of high quality Italian sausages, a handful of fresh mushrooms, a glass of white wine, rosemary and Pecorino cheese!”

Click here to see the full recipe

Pasta with sausage and mushrooms

Image credit: Maurizio (Italian Food Boss)

Italian mushrooms risotto

By Salvo (Authentic Italian Cuisine)

“Today I show you how to make the Italian Mushrooms Risotto recipe. Mushrooms Risotto ( Risotto ai Funghi in Italian) is one of the autumn main dishes that can warm up and cuddle those who taste it.

Creamy and fragrant, Mushrooms Risotto is a classic specialty of Italian cuisine. A typical first course of the autumn period when the mushrooms can be found fresh and fragrant.”

Click here to see the full recipe

Mushrooms risotto

Image credit: Salvo (Authentic Italian Cuisine)

Slow cooked beef short ribs in red wine sauce

Vanessa Bottaro (Italian Spoon)

Our beef short ribs in red wine sauce is the ultimate comfort food. The short ribs are braised in red wine and beef stock with vegetables until they are juicy and fall off the bone tender.

Click here to see the full recipe

Slow cooked beef short ribs in red wine sauce

Image credit: Vanessa Bottaro (Italian Spoon)

Hope you liked these delicious recipes from our favourite Italian food bloggers! Feel free to check out our collection of premium Chianti Classico wines to match those dishes.

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